Due to the lack of gluten, the gluten free breads usually have a heavier, solider consistency and smaller volume compared to the standard wheat bread. Gluten, or protein, in the bread, helps the standard bread to rise and makes them soft and flexible.
Psyllium husk, derived from the outer coating of the psyllium seed, is a complete natural fiber and does not contain any additives or preservatives. It is a top herb used in weight control and for general intestinal health. Psyllium is sold as whole husks and powder. Get the whole psyllium husks if have access to them.
I have used finely ground polenta flour in this recipe, but other gluten free flours (teff, rice, or sorghum) will work fine too.

Gluten Free Polenta Bread with Psyllium Husks and Yoghurt

In a mixing bowl, mix the lukewarm water, honey and fresh yeast. Let sit for 5 minutes to activate the yeast. Whisk the yoghurt, 50ml olive oil, crushed flaxseed and psyllium husks into the yeast mixture. Let stand for 2 minutes to let the flaxseed and psyllium release their gelatinous substances.

Toss together the polenta flour and salt in another mixing bowl. Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Then knead the dough on a worktop to mix everything until incorporated. Return the dough to the bowl, cover and moist towel and leave for 30-45 minutes.

Line a baking tray with baking paper. Form the dough into an oval shape, that is approximately the length of the pan, then brush with extra olive oil, cover and leave to rise for 45 minutes.

Heat the oven to 240C/465F, uncover the dough and slash the top with a small sharp knife, sprinkle with a little polenta to give it a floured look and bake for about 40 minutes, or until golden-brown in colour. Leave to cool on a wire rack before slicing.

Polenta is a great ingredient, and I love it in breads. Angie, this is a great gf bread! It´s not easy to find good recipes, but I like the variation of flours that can be used. I´ll go looking for those husks.

This loaf looks like a yeast cornbread. I love it! We're huge cornbread eaters in the house and what a great alternative. I keep both coarse and fine ground cornmeal and I know the fine ground would work great here. I love the way you are using it, especially the egg on top. YUM! This is a must make! Thanks for sharing such a great recipe!

We feel so much better when we eat very little gluten. I have seen polenta added to dessert recipes lately so I am intrigued. Another beautiful loaf and gorgeous pictures or clicks as you would say! Have a great week Angie.

Hi there, I clicked on your adapted recipe link and it opened the farmhouse seed bread on the whole life nutrition recipe http://www.nourishingmeals.com/2011/04/gluten-free-bread-xanthan-free-vegan.html which I know very well but your recipe adaption actually reminds me of this recipe http://www.bbc.co.uk/food/recipes/gluten-free_olive_oil_42050I have used psyllium in my bread as the binder for a while now and I swear by it! Much better than gums and eggs or egg whites!!! Love to see another person out there using psyllium to bake real bread thats gluten free!

Hello there, this bread looks great! I live in Argentina and I'd like to make this for my sister, she's not celiac but feels much better whithout gluten. I wonder if instead of part psyllium, part flaxseed, I could use all flaxseed. I have no idea what psyllium tastes like, or if the results would differ too much. what do you think? thank you!!

@Rut Pacanowski I would not leave out the psyllium in this bread as it adds rise and elasticity to gluten free bread baking. When mixing with water, it functions just like gluten in traditional breads. If using only flaxseeds as the binder, then bread might have turned out rather flat.

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